Sweet Potato Cornbread w/ Peach Bourbon Butter

Sweet Potato Cornbread w/ Peach Bourbon Butter Claimed

Total Cook Time: 45 minutes

Average Reviews


Different way to enjoy cornbread. This has been shared around and just want to pass it along.




12 slices

Prep Time

10 minutes

Cooking Time

30 minutes

Total Time

45 minutes


3 cups Martha White Yellow Cornmeal HotRize
1 cup Brown Sugar
1/2 cup White Sugar
1/4 tsp Nutmeg
1 tsp Cinnamon
1 tsp Vanilla Extract
1/2 cup Butter
2 cups Cooked Sweet Potato (Mashed)
3 eggs
1 cup Half and Half
1 cup Heavy Cream
For your Peach Bourbon Butter you simply need Butter and Evan Williams Peach Bourbon


Step 1
Mix all you dry ingredients first in a large mixing bowl. then you add all your wet ingredients to that and whisk all together. now I used a cast iron skillet that’s my preference for cornbread but you can use a regular pan. oil it down nicely and pour you batter in. Now pop her in the oven!

Step 2
To make your Peach Bourbon Butter pour 2 cups of the bourbon in a small sauce pan and bring it to a boil. let it boil as the water evaporates it will reduce more and more. When it reduces to the point that it will slightly stick to a spoon then remove from head and add a full stick of butter and stir in,

Step 3
Your Cornbread should come out in about 30 minutes (depending on your oven) should be a beautiful light brown sweet potato color.


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